Summary:

• Based on SFA’s analysis of past data, the four leading risk factors for foodborne disease outbreaks are: (i) poor food handler/premises hygiene; (ii) improper temperature control; (iii) undercooked food; and (iv) cross-contamination.

• As food safety is a joint responsibility of the food industry, consumers and the government, we can all play our part and practice the 4Cs (Cleanliness and hygiene, Control of temperature, Cook food well, and Counter cross-contamination) to mitigate food safety risks.

• Wash your hands thoroughly with soap and water before and after handling food, especially ready-to-eat (RTE) foods such as salads, and when handling raw ingredients.
• Food handlers who display symptoms of gastroenteritis should not prepare or handle food.
• Mask or spit guard wearing is highly encouraged when handling ready-to-eat food, during high volume food preparation, and in large scale food manufacturing and processing facilities.

• Implement regular cleaning and sanitation schedules and protocols.
• Ensure good housekeeping of premises and conduct regular maintenance of food preparation facilities to ensure that they are in good condition. For instance, ensure that walls do not contain cracks that may harbour pests.
• Ensure that food preparation areas are kept clean and practise effective waste management to deter pest infestations. For more tips on effective pest management, refer to our Good Practices in Managing/Preventing Rat Activity in Retail Food Establishments and Guidelines on Prevention of Rat and Cockroach Infestations at Food Establishments.

• Keep perishables refrigerated, especially in Singapore's warm climate.
• Adhere to recommended storage durations and temperatures for different food types.
• Ensure that refrigerators/chillers and food warmers are in proper working condition.
• Verify that temperature-monitoring equipment/appliances are properly calibrated (i.e. temperature displays are accurate).

• Minimise the time that chilled food is outside the fridge during food preparation.
• Thaw food safely in the refrigerator/chiller or by using a microwave's defrost setting. Never thaw food at room temperature to prevent harmful bacteria from multiplying. Do not re-freeze thawed food.
• Refer to our Guidelines on Thawing of Food for more details.

• For food handlers who handle bulk cooking of food (e.g. caterers), always timestamp and record the temperature of each food item.  
• Do not keep cooked or RTE food at the temperature danger zone (5°C to 60°C) for more than four hours, as bacteria can multiply to dangerous levels.
• Keep hot cooked food above 60°C right up to serving.
• Refer to Temperature Control in Cooked Food for more information.

• Understand the appropriate temperatures for cooking different types of foods.
• Cook or reheat food thoroughly, and ensure that it reaches temperatures above 75°C to kill off any harmful bacteria that may be present.
• When cooking large quantities of food, use shallower pots and pans to cook food in smaller batches.

• For meats and poultry, check that the centre is well-cooked and not pink. Meat that is pink indicates that it is not cooked thoroughly. Beef and lamb are exceptions as they may be consumed rare or medium rare.
• Use a food thermometer to check the doneness of meats.
• When preparing whole cuts of beef and lamb, ensure that the surface is properly cooked to eliminate surface bacteria.

• Ensure that these foods (e.g. curry) are brought to a boil.
  

• Keep raw food separate from RTE or cooked food.
• Store raw meat and seafood at the bottom of the refrigerator/chiller. This prevents raw food juices from dripping onto other foods.
• Avoid washing raw meat to prevent cross-contamination of bacteria.

• Use separate cutting boards and utensils for raw and cooked food, as well as RTE food such as fruits.
• Regularly wash food contact equipment/utensils (e.g. knives, tongs, chopping boards) with hot water and soap. Wipe them dry with a clean towel before use.